We asked you to "Show me your salmon" and you came through! Thank you so much for your emails, posts, and shares of your salmon-plated masterpieces! It was fun to sift through all of the pictures and recipes to feature for our Fish Friday!
We picked this fun and summer-y choice of presentation: Copper River Salmon Bipimbop (a Korean-style bowl) that really makes the salmon the hero of the dish. This comes from a husband and wife team in Livingston, Montana who own a food truck called Moshi Food.
- Copper River Salmon
- Sushi rice
- Chili-crisp cucumber
- Carrot kimchi
- Tamari marinated mushroom,
- Sesame bean sprouts
- Honey-gochujang sauce
- Fresh avocado
Instructions:
Add salt and pepper to salmon. Heat pan to sear salmon in garlic oil. Start skin side down and get it nice and crispy (about 3 min) flip it over and sear for another 2-3 min, aiming for the fish to be just cooked.
Compile the rest of the ingredients (sans avocado and gochujang sauce) in a bowl and top salmon with crispy skin up. Top with sliced avocado and honey-gochujang sauce.
Thanks Moshi Food for sharing this great recipe!
Enjoy!
